In this volume: everything about shrimp, gooseberries and corn; what dishes can be prepared from rabbit; recipes for creme brulee and creme caramel; how to b...

In the tenth volume of the encyclopedia you will learn: what is interesting about the cuisines of Italy, Spain and Kazakhstan, the history of the famous Fren...

In the eighth volume of the encyclopedia you can find out: what are “larks”, jambalaya and dushina, what is interesting and unusual about Jewish cuisine - wh...

In the 21st volume of the “Culinary Encyclopedia”: what to cook from pollock, capelin and sea bass; all about carrots, milk and cloudberries; what is interes...

In the next volume: how to bake peremyachi and perebech; what is unique about quail eggs; recipe for real Spanish paella; the secrets of delicious pates and ...

In volume 22: what to cook with mozzarella; how to make homemade liqueur; what are mostarda, navajas and msicacatas; classic recipe for Anthill cake; all abo...

In the 31st volume: what to cook from rhubarb or turnips; recipes for pies, risotto and rolls; all about rice, rosemary and onions; what baking to make for C...

In volume 25: secrets of proper breading; how to make osso buco and panna cotta; recipes for desserts “Pavlova” and “Pani Walevska”; what dish is considered ...

In the 28th volume: how to paint eggs for Easter; all about parsley, beer and pickles; how does pilaf differ from pilaf? what are petesh, perkölt and picalil...

In volume 29: what to cook from processed cheese; recipe for real Uzbek pilaf; history and recipes of Italian pizza; what are pischinger, plakia and polpetta...

When you know in great detail what will happen in the next twenty years, it is difficult to maintain composure. Especially if you were “unlucky” and your epi...

When you know in great detail what will happen in the next twenty years, it is difficult to maintain composure. Especially if you were “unlucky” and your epi...